Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender. Stir in garlic, squash, 2 cups water, broth, salt, and black pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until squash is tender. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining squash mixture.

Wine note: The creamy texture of the pureed soup matches well with a plump but crisp Chardonnay like J.J. Vincent Bourgogne Blanc ($15). It's suitably rich, round, and fruity, with gently buttery flavors and good acidity to balance the natural sweetness of the squash. -Jeffery Lindenmuth

Or, if you are vegetarian but not vegan, leeks make a GREAT component of a frittata filling. I posted a frittata recipe on the boards recently that is flexible and adaptable to anything so long as you eat eggs!

Saute leeks, red pepper, and turkey kielbasa over medium high heat until leeks and red pepper are just tender (there will be just enough fat in the kielbasa that you don't need to add oil or cooking spray). Pour into prepared pie pan. Sprinkle with crumbled goat cheese.

Bake at 400 degrees for 20 minutes or until center is just set. Remove from oven and let rest 5 minutes, then cut into wedges.

Makes 4 servings at 260 calories per serving, 13g fat, 5g sat. fat, 265mg cholesterol, 1140mg sodium, 12g carbs, 1g fiber, 7g sugar, 22g protein. (Assuming you use light goat cheese/chevre that is 35 calories per oz and turkey kielbasa that is 45 calories per oz. If you use regular goat cheese that is 80 calories per oz, it is 320 calories per serving. But if you can find the light chevre--I get mine at Trader Joe's--I recommend using it. You can't taste the difference between it and regular goat cheese).

Saute leeks, red pepper, and turkey kielbasa over medium high heat until leeks and red pepper are just tender (there will be just enough fat in the kielbasa that you don't need to add oil or cooking spray). Pour into prepared pie pan. Sprinkle with crumbled goat cheese.

Bake at 400 degrees for 20 minutes or until center is just set. Remove from oven and let rest 5 minutes, then cut into wedges.

Makes 4 servings at 260 calories per serving, 13g fat, 5g sat. fat, 265mg cholesterol, 1140mg sodium, 12g carbs, 1g fiber, 7g sugar, 22g protein. (Assuming you use light goat cheese/chevre that is 35 calories per oz and turkey kielbasa that is 45 calories per oz. If you use regular goat cheese that is 80 calories per oz, it is 320 calories per serving. But if you can find the light chevre--I get mine at Trader Joe's--I recommend using it. You can't taste the difference between it and regular goat cheese).

__________________
"I do feel that spiritual progress does demand at some stage that we should cease to kill our fellow creatures for the satisfaction of our bodily wants." -Gandhi

Posts by members, moderators and admins are not considered medical advice and no guarantee is made against accuracy.